meatless mediterranean muffuletta
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| servings: 6 prep time: 30 minutes |
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| 1/2 cup | mayonnaise |
| 1/2 cup | plain yogurt |
| 2 Tbsp | pitted kalamata olives minced |
| 2 Tbsp | chopped parsley |
| 1 | 10inch whole focaccia bread |
| 8 | lettuce leaves washed and patted dry |
| 1 | roasted sweet red pepper strips (10-ounce) tray drained |
| 1 | avocado peeled pitted and sliced thinly on an angle |
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| in small bowl, combine mayonnaise, yogurt, olives and parsley; |
| set aside. slice focaccia bread in half horizontally. spread half of |
| mayonnaise mixture over bottom half of focaccia. layer with lettuce, pepper |
| strips and avocado. spread top half of focaccia with mayonnaise mixture and |
| place over fillings. wrap sandwich tightly in plastic wrap and refrigerate |
| until ready to serve. cut into wedges before serving. |
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| (ID: 74121) Mirror: rec.food.recipes: Mon, May 30, 2005 |